Moroccan table
Original traditiontagineSouss-Massa

Cardoon Tagine with Argan Oil

A seasonal winter tagine featuring fibrous cardoon stalks slow- cooked with beef shanks and drizzled with raw toasted argan oil.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾
Story and taste

In the ancient souks of Taroudant, where argan trees whisper secrets to the wind, there lived a young woman named Amina whose hands could coax flavor from any vegetable. During the year the cardoons bloomed abundantly in the Souss Valley, she created this dish as a wedding gift for her sister. 'Cardoons,' she explained, 'are the mountain's backbone, strong yet yielding.' As she slowcooked them with beef from the high pastures, the aroma drew neighbors who stood in her courtyard, their mouths watering. When she finished with a golden drizzle of argan oil, the dish shimmered like captured sunlight. At the wedding feast, the elders declared that this tagine embodied the soul of their land - how the sturdy cardoons, like the Berber people, absorb life's hardships while maintaining their dignity, and how the precious argan oil represents the liquid gold that flows from their earth.

Where to experience this

Cardoon Tagine with Argan Oil belongs to the Souss-Massa table. Taste it where its Amazigh heritage kitchen tradition lives, or fold it into an itinerary through the region.

See Souss-Massa on the mapBrowse places in Souss-Massa
Itinerary

Moulay Bousselham toward Dakhla: sport and landscape chapters through Oualidia

14 days · Moulay Bousselham → Dakhla
Food-led itinerary
Itinerary

Khnifiss Lagoon RN1 Access, Bouknadel and Dakhla: sport and landscape chapters over 11 days

11 days · Moulay Bousselham → Dakhla
Food-led itinerary
Itinerary

Moulay Bousselham and Massa: a food-led Moroccan line before Dakhla

14 days · Moulay Bousselham → Dakhla
Food-led itinerary
Connected recipes
Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Vegetarian Moroccan Mixed Vegetable Tagine

If you've been under the impression that Moroccan stews must include meat or poultry, think again. A delicious vegetarian tagine with mixed vegetables can be prepared as your main dish. Vegetables cooked in traditional Moroccan tagines have appetizing texture, color, and flavor. Cut the veggies into wedges or planks and arrange them in conical Berber style, or simply slice and layer them.If cooking in a tagine, a diffuser is recommended for placing between the tagine and burner. If you don't own a tagine, a skillet may be used instead. Serve directly from the dish in which you cooked, using crusty bread such as Moroccan semolina bread for scooping up the veggies and sauce.Avoid rushing the cooking; you'll want to allow one to two hours for the veggies to slow cook. If using argan oil instead of olive oil, extra care must be given to maintaining a low temperature so as not to ruin the delicate flavor of the oil.

1 onion, sliced into rings, 2 tomatoes, thickly sliced, 4 carrots, peeled and cut in half lengthwise or sliced, 2 or 3 small zucchini, cut in half lengthwise or thickly sliced, 1 to 2 large potatoes, peeled and quartered or cut into 1/4-inch-thick slices…
Kitchen method
Recipe

Aubergine and Chestnut Tagine with Couscous

Try this aubergine and chestnut tagine recipe for a hearty and flavourful vegetarian supper.

1 tbsp ground coriander, 2 tsp ground turmeric, 1 tbsp ground cinnamon, 3 tbsp olive oil, 1 red onion, finely chopped…
Kitchen method